Escherichia coli O157:H7 - An Emerging Pathogen in foods of Animal Origin

Kiranmayi, Ch. Bindu; Mallika, N

doi:10.5455/vetworld.2010.382-389

Cited by 40 publications

(42 citation statements)

References 7 publications

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“…reports from India have varied findings for prevalence of ETEC ranging from 0.92% to 12% [15][16][17]. In India…”

Section: Competing Interestsmentioning

confidence: 99%

PCR detection and serotyping of enterotoxigenic and shigatoxigenic Escherichia coli isolates obtained from chicken meat in Mumbai, India

Zende¹,

Chavhan²,

Suryawanshi³

et al. 2013

Vet World

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Aim: Present study was undertaken to find out the frequency of few virulent genes and prevalence of related strains of Escherichia coli isolated from chicken meat obtained from chicken retail shops by Polymerase Chain Reaction (PCR).Materials and Methods: 66 samples of freshly slaughtered chicken meat were collected from 22 identified retail shops located at Mumbai city, randomly. Processed meat samples were cultured in EMB agar and presumptive colonies were confirmed by various biochemical tests. PCR method was accustomed for identification of the genes coding for heat-stable enterotoxin a (STa), heat labile enterotoxin (LT), shiga-like toxins 1 and 2 (SLT1 and SLT2). E. coli isolates were sent to National Salmonella and Escherichia Centre, CRI, Kasauli, HP, India for serotyping.Results: 11 (16.67%) E. coli strains were isolated from 66 chicken meat samples. 3 (27.27%) out of 11 harbored the gene for SLT2, and 2 (18.18%) for STa. None of the strain contains SLT1 and LT genes. Serotypes detected were rough, O2, O20, O22, O102 each for one isolate and 6 isolates were untypable (UT). Conclusion:The results concluded that chicken meat samples analysed harbored genes for shiga like toxins and enterotoxins and different serotypes of E. coli. These findings indicating that regular monitoring of chicken meat is essential for this pathogen to prevent potential public health problems.

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“…reports from India have varied findings for prevalence of ETEC ranging from 0.92% to 12% [15][16][17]. In India…”

Section: Competing Interestsmentioning

confidence: 99%

PCR detection and serotyping of enterotoxigenic and shigatoxigenic Escherichia coli isolates obtained from chicken meat in Mumbai, India

Zende¹,

Chavhan²,

Suryawanshi³

et al. 2013

Vet World

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“…E. coli has been reported as the important causative agent of diarrhoea that causes great economic losses in the farming industry (Gokce et al, 2010). Goats have been identified as major reservoirs which cause asymptomatic infections in animals and which can pass through the food chain to cause clinical disease in man (Arshad et al, 2006;Kiranmayi et al, 2010). E. coli infection is particularly a challenge for the rural communities who live in close proximity of goats, and have no or least knowledge about pathogenicity of bacteria and the transmission of disease.…”

Section: Resultsmentioning

confidence: 99%

Isolation, identification and antibiogram profiles of enterovirulent Escherichia coli from diarrhoeic goat in some selected areas of Rangpur district of Bangladesh

Kamal

Fakhruzzaman

Akter

et al. 2018

Asian J. Med. Biol. Res

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Enterovirulent Escherichia coli remain as an important etiological agent of goat diarrhoea inBangladesh. The present study was designed with a view to isolate and identifies E. coli from field cases. For this purpose, a total of 135 faecal samples (85 from diarrhoeic and 50 from apparently healthy goat) were collected during the period from January 2012 to July 2012 from different areas in Rangpur District. It was found that the prevalence of E. coli was higher (18.82 %) in diarrhoeic goats while it was lower (14.00 %) in non diarrhoeic goats. Age wise distribution of E. coli isolates were 26.42% in day old to 1 year, 10.53% in 1-2 years and 11.36% in above 2 years age of goat respectively. All the isolates of E. coli revealed greenish black colony with metallic sheen in Eosine methylene blue agar, bright pink color smooth transparent colony in MacConkey agar and slight pinkish smooth colony in Salmonella-Shigella agar. Gram stain and hanging drop techniques were performed with the cultured bacteria. Biochemical properties of the isolates were studied, and antibiotic sensitivity test was done by agar disk diffusion method. In Gram stain, the organisms revealed Gram negative, small rod shaped, occurs singly or paired. Biochemically, all of the isolates showed fermentation of dextrose, sucrose and maltose with the production of acid and gas, negative result to Voges-Proskauer test, positive result to Methylred test and differential result to Indol test. All the isolates of E. coli were highly sensitive to ciprofloxacin and gentamicin while moderately sensitive to colistin, livofloxacin and azithromycin and less sensitive to ceftraexon and tetracyclin and resistant to amoxycillin, ampicillin, erythromycin, and neomycin. Therefore, ciprofloxacin and gentamicin may be the antibiotics of first choice, and colistin, livofloxacin and azithromycin may be the second choice among the test antibiotics for the treatment of illness caused by these bacteria.

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“…However, undesirable pathogenic and spoilage bacteria are mainly suppressed by this harsh environment. It is therefore important to note that indigenous microflora development on hams during manufacture is essential not only to help produce an organoleptically acceptable product, but also to aid in establishing a multibarrier system that preserves the ham (Lücke 1986;Fadda et al 2010;Lorenzo et al 2010 (Kiranmayi et al 2010). In most countries, E. coli O157:H7 is the predominant pathogenic VTEC strain of E. coli (Paton and Paton 1998).…”

Section: Development Of Indigenous Microflora During Ripeningmentioning

confidence: 99%

“…In most countries, E. coli O157:H7 is the predominant pathogenic VTEC strain of E. coli (Paton and Paton 1998). This organism is especially dangerous since it is highly infectious, with the ability to cause infection in humans at only 10 cells or less (Tilden et al 1996;Buchanan and Doyle 2007;Kiranmayi et al 2010). Symptoms of infection include bloody diarrhoea, abdominal cramping, and in severe cases anemia, profuse bleeding, haemolytic-uraemic syndrome (HUS), and kidney failure may develop (CDC 2010).…”

Section: Development Of Indigenous Microflora During Ripeningmentioning

confidence: 99%

“…If internalized in dry cured ham by injection, the organism can survive in the ripened product (Graumann and Holley 2007). E. coli O157:H7 is especially dangerous since it has an infectious dose of ≤ 10 cells (Kiranmayi et al 2010). Symptoms following infection include bloody diarrhoea, abdominal cramping, and in about 5% of cases, haemolytic-uraemic syndrome (HUS) (CDC 2010).…”

Section: Introductionmentioning

confidence: 99%

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Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

Nilson

Holley

2012

Food Microbiology

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Escherichia coli O157:H7 - An Emerging Pathogen in foods of Animal Origin

Cited by 40 publications

References 7 publications

PCR detection and serotyping of enterotoxigenic and shigatoxigenic Escherichia coli isolates obtained from chicken meat in Mumbai, India

PCR detection and serotyping of enterotoxigenic and shigatoxigenic Escherichia coli isolates obtained from chicken meat in Mumbai, India

Isolation, identification and antibiogram profiles of enterovirulent Escherichia coli from diarrhoeic goat in some selected areas of Rangpur district of Bangladesh

Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham

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